I bet you’re wondering what zucchini pizza has to do with sketching.  Well, it is related… sort of.  I was sketching in St. Vallier with friends (blog post later) and our host has a grand garden and insisted that we take a bunch of veggies home with us.  While others weren’t too interested in zucchini, I wanted a couple of the real big ones.  You know the ones.  They’re great for soups and for PIZZA.  My friends being the curious sorts, wanted to know what I was talking about and, ultimately, they wanted a big zucchini too.

Thus…Making Zucchini Pizza is all about sketching group cohesiveness as I explain to them how they are made.  I apologize in advance for the poor photos.  My kitchen is not set up for photography.

Step 1:  Slice some 1/2″ segments of zucchini and lay them on an aluminum foil-covered baking sheet.  If I think about it, adding a bit of oil to the foil is probably a good thing but I generally forget and it’s not a problem.

Step 2: Prepare sauce and toppings.  You can start with tomato sauce and build your own pizza sauce with the addition of stuff like oregano, basil, thyme, pepper, and maybe a dollop of tomato paste, but I had this little can of pizza sauce and so that’s what I used.  I chopped some red onion and green pepper as toppings but to each her own.

Step 3:  Spoon the sauce on the zucchini and smush it around, followed by whatever toppings you want to add.  These go in an oven (350F) for about 20 minutes.

Step 4: Then you add cheese.  I typically use cheddar because that’s what I typically have on hand but the choice is yours.  I forgot to take a photo of this step.  Sorry.  Imagine a pile of grated cheese on top of each zucchini proto-pizza.

Step 5: Then it’s back in the oven for a few minutes to until the cheese is well melted and probably dripping over the edges of the zucchini.  At this point the only thing left to do is eat them, which, of course, is the best part.